Crustless Pumpkin Pie
From ravenseyes 14 years ago
- 180 minutes to make
- Serves 8
I found this recipe had to share it - it's a WW friendly recipe or diabetic friendly
Ingredients
- 1 15-ounce can pumpkin shopping list
- 1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar shopping list
- 2 tablespoons honey shopping list
- 1-1/2 teaspoons pumpkin pie spice shopping list
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten shopping list
- 1 teaspoon vanilla shopping list
- 3/4cup evaporated fat-free milk shopping list
How to make it
- Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.
- Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.
- To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve.
- Alternative topping:
- Ginger-Chocolate Crunch: Top chilled pumpkin mixture with 8 gingersnaps, broken. Then top evenly with 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped; and 2 teaspoons finely chopped crystallized ginger.
The Rating
Reviewed by 4 people-
YummY!
pleclare
in Framingham loved it
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Sound good!
cuzpat
in Sikeston loved it
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yummm love it verna ......keep em coming gf lol
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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